Fresh tomato soup with toasted sourdough bread
Fresh tomato soup with toasted sourdough bread

Serves : 4
Preparation time : 20 minutes
Cooking time : 40 minutes
Notes : Vegetarian

Ingredients :

  • 2 tsp rapeseed oil
  • 3-5 celery sticks
  • 2 onions, chopped
  • 4 carrots, chopped
  • 325 gr floury potatoes, grated
  • 500 gr potatoes
  • 1.5 ltr vegetable stock
  • 3 tbsp tomato puree
  • 2 large garlic cloves, finely grated
  • flat-leaf parsley, chopped to serve
  • Drizzle of sour cream to serve

Instructions

  1. heat the oil in a large pan and fry the celery, onion and carrots for 10 mins until softened. Add the potatoes, tomatoes, bouillon, tomato purée and garlic, then stir well. Cover with a lid and cook for 20 mins.
  2. Remove from the heat and blitz until smooth with a hand blender. Spoon half the soup into two bowls, drizzle in the sour cream and scatter with parsley.
  3. Serve with toasted sourdough bread

Nutritional information

  • Per serving (6)
  • 406 kcals
  • Fat 14 gr
  • Saturated fat 4 gr
  • Carbs 53 gr
  • sugars 17 gr
  • Fibre 9 gr
  • Protein 13 gr
  • Salt 1 gr

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